Study Of The Quality Of Crocodile Meat And The Process Of Ham

Crocodiles in Guangxi are semi-stocked,crocodiles self-regulate their body temperature,while in Jiangsu,crocodiles in shantytowns are artificially assisted to regulate their temperature.The daily activities of different parts of the crocodile are different,so it had great influence on the quality and processing characteristics of crocodile meat.Therefore,it was important to determine the quality and processing characteristics of crocodile meat from different parts of the body.In this study,two crocodiles from different provinces were selected to study the quality and processing characteristics of the troso,leg and tail respectively.Based on the research results,a ham with crocodile meat was developed,the main results were as follows.1.Basic quality of crocodile meatThe siamese crocodile(Crocodylus siamensis)bred in Guangxi and Jiangsu were chosen to study the differences of their processing characteristics and nutritional quality.esults showed that the L*value as 67.72 and water holding capacity as 85.47%of the tail were the highst while its pH value as 5.86 and the cooking yiled as 34.94%were the lowest comparing to the torso and leg(p<0.05).As for the nutritional quality,the protein level of the tail was the highest,also the fat concentration of torso was highest.The contents of TAA and TEAA in different parts were significantly different(p<0.05).The composition of amino acids was superior to the standard model.The L*brightness of Guangxi crocodile meat was significantly higher than that of Jiangsu crocodile(p<0.05),but there was no significant difference between them in pH,cooking yiled and water holding capacity.In terms of nutritional quality,there were no significant difference between them.2.Gel properties ofcrocodileThe gel characteristics of crocodile meat that were from different parts(troso,leg and tail)and different habitats(Guangxi and Jiangsu)were studied.The results showed that the tail meat gel had a lower cooking yiled as 2.91%and a higher water holding capacity and whiteness as 81.28%compared with the gel from troso and leg(p<0.05).In addition,the tail meat gel was superior to the other two parts in the hardness,springiness,chewiness and cohesion(p<0.05).Also,the tail meat gel showed a larger storage modulus as 42768 and a lower tangent of the phase angle,which means a more stable gel structure.The difference of water retention of crocodile meat in different habitats was not significant,but the gel hardness,chewiness and cohesion of the crocodile in Guangxi were significantly better than that of Jiangsu crocodile meat(p<0.05).The rheological results showed that the storage modulus of Jiangsu crocodile was lower and the phase angle was higher.3.Ham products and standardsTaking the crocodile tail as materials,the processing technology of crocodile ham of different grain and paste was studied.The results showed that there was a significant difference between the ratio of grain to paste in the water retention,texture and color of the products(p<0.05).On this basis,combined with sensory evaluation,two ratios of grain to paste of crocodile meat ham were selected:3:1 and 1:3.According to the national standard GB/T20711-2006 and GB/T20712-2006,the standard of ham was builtt.